Gazpacho is one of my favorite summer recipes. After another trip to the Farmer’s Market last week, I came home with some very happy tomatoes and cucumbers:
The bell peppers came from our garden. They are small but very tasty, and they are about the only produce from the garden right now with the scorching summer we’ve had. The recipe calls for a small green pepper, but I used 2 of our tiny ones.
Other ingredients you will be needing include tomato juice (or V8, which I had on hand), olive oil, vinegar, Tabasco Sauce, garlic, salt and pepper:
You will need about 2 1/2 pounds of tomatoes. Normally that would be about 6 large tomatoes. But these puppies were humongous – so 3 tomatoes weighed in at about 2 1/2 pounds. Plunge the tomatoes in boiling water for 30 seconds to loosen skins and then in ice cold water to stop the cooking:
Peel, seed and chop a cucumber; add it to the bowl. Chop the green pepper and onion too and add to the bowl. Mince the garlic and throw it in the bowl too.
Serve in a pretty bowl and enjoy!
- 6 large tomatoes (2 1/2 pounds)
- 2 cups tomato juice (or V8)
- 1 medium cucumber, peeled, seeded and chopped
- 1 medium onion, finely chopped
- 1 small green pepper, finely chopped
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 Tablespoons vinegar (white or red wine vinegar)
- Few drops Tabasco Sauce
- 1 teaspoon salt
- 1/8 teaspoon pepper
Plunge tomatoes in boiling water for 30 seconds to loosen skins; then immerse in cold water. Slip the skins off, core and coarsely chop. In a large bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, Tabasco Sauce, salt and pepper. Cover and chill.